Lamb pitta pockets

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  Lamb pitta pockets


Lamb pitta pockets

Serves 4 

Cooking time:


  • 2 tablesp oil mixed with 1 tablesp curry paste
  • 450g lamb, loin or leg, cut into thin slices
  • 2 peppers,deseeded and sliced
  • 1 red onion, sliced
  • Mixed salad leaves
  • Juice of half a lemon
  • Salt and black pepper
  • 4 pitta bread or french stick

To Cook

Place the oil and curry paste in a large bowl, add the lamb and mix well together. Heat a large frying pan and stir-fry the lamb for 2-3 mins. Add the peppers, onions, continue cooking and season. Mix the salad leaves with a little extra oil and lemon juice. Pile into the pitta bread. Top with the lamb slices plus the pepper and onion mixture.

Serving Suggestions

Serve with a spoonful of greek style yoghurt or mayonnaise.